MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caribbean Rum Cake
Categories: Alcohol, Cake, Desserts
Yield: 16 Servings

2 tb Unsalted butter; softened
1/2 c Pecans; chopped
1 tb Light brown sugar
15 1/4 oz Box yellow cake mix
1 3/4 oz Box instant vanilla pudding
- mix
4 lg Eggs
1/2 c Milk
1/2 c Vegetable oil
1/2 c Dark rum
1/2 c Unsalted butter
1/4 c Water
1/2 c Granulated sugar
1/2 c Light brown sugar
1/2 c Dark rum

Preparation time: 10 minutes
Cooking time: 45 minutes

This Caribbean Rum Cake is inspired by the Tortuga rum cakes sold in
the Caribbean and many stores in the States.

Cake:

Preheat your oven to 325?F.

Generously grease a 10" bundt cake pan with unsalted butter.

Place chopped pecans in the bottom of the bundt pan and sprinkle with
brown sugar. Set aside.

In a large bowl, add boxed cake mix and a package of dry vanilla
pudding mix in a large bowl. Add eggs, milk, vegetable oil, and
1/2 cup rum and stir until thoroughly combined. Pour mixture into
bundt pan over the pecans.

Bake in the preheated oven for 45 to 50 minutes or until a toothpick
inserted into the cake comes out clean.

Glaze:

Combine butter, water, 1/2 cup brown sugar, and 1/2 cup granulated
sugar in a saucepan over medium heat. Bring to boil and boil for
about 5 minutes. Remove from heat and stir in 1/2 cup rum.

When cake is done baking, remove from oven and use a toothpick to poke
holes in the cake while it is still in the bundt pan. Then pour the
glaze over the cake while it remains in the bundt pan. Allow the
glaze to soak into the cake for about 15 to 20 minutes.

After soaking, use a butter knife to release the sides of the cake
from the bundt pan. Remove cake from bundt pan by flipping it onto a
platter.

Serve and enjoy.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/caribbean-rum-cake/>

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